Patrick Oconnell
Marie Callender's Meat Lasagna is a hearty meal that combines the flavours of meat and cheese. The cheeses used in this lasagna include ricotta, mozzarella, Parmesan, and Romano. The ricotta cheese is made with whey, cream, and vinegar, while the mozzarella is a low-moisture part-skim variety. This combination of cheeses adds a creamy and savoury element to the dish, complementing the meat sauce and freshly made pasta.
| Characteristics | Values |
|---|---|
| Number of Cheeses | 4 |
| Type of Cheeses | Ricotta, Mozzarella, Parmesan, and Romano |
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What You'll Learn
Ricotta cheese ingredients
Ricotta cheese is a key ingredient in lasagna, including Marie Callender's lasagna, which contains a blend of Italian cheeses, including ricotta, mozzarella, Parmesan, and Romano.
Ricotta is an Italian whey cheese with a creamy, smooth texture and a mildly sweet flavor. It is made from the milk of sheep, cows, goats, or Italian water buffalo. The process of making ricotta involves coagulating the proteins that remain in the whey after the casein has been used to make cheese. This process specifically targets albumin and globulin.
To make ricotta, milk is heated to a near-boiling temperature, and then an acidic ingredient, such as vinegar or lemon juice, is added to create curds. The curds are then strained through a cheesecloth, and the ricotta is allowed to drain. The length of draining time determines the dryness of the ricotta, which can range from wet to dry. Salt is often added for flavor.
Ricotta is a versatile cheese that is used in both sweet and savory dishes. In Italy, it is a favorite component of many desserts, such as cheesecakes, cannoli, and cookies. It can be beaten smooth and mixed with sugar, cinnamon, or chocolate shavings. In savory dishes, ricotta is commonly used in pasta, calzone, stromboli, pizza, manicotti, lasagna, and ravioli. It can also be used as a mayonnaise substitute or as a sauce thickener.
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Mozzarella cheese ingredients
Mozzarella cheese is a key ingredient in lasagna, including Marie Callender's, which combines it with ricotta, Parmesan, and Romano cheeses.
Mozzarella is a popular cheese to make at home, with just four ingredients (plus water) required. The process is straightforward, but it requires patience and practice to perfect.
The first step is to heat and acidify the milk. Fresh, whole, raw milk is ideal, but skimmed or pasteurized milk can also be used. Avoid homogenized or ultra-pasteurized milk, as these processes alter the protein structures, making it difficult to form the cheese. In a bowl, mix citric acid with water and stir until dissolved. In a separate bowl, mix rennet with water and stir well. Pour the milk into a large pot, add the citric acid mixture, and heat over medium heat, stirring slowly and constantly until the milk reaches 32ºC/90ºF.
The second step is to curdle the milk to form curds. Remove the milk from the heat once it reaches the required temperature, and add the rennet mixture, stirring slowly to combine. The milk proteins must be in the right condition for the rennet and acid to work effectively, so the milk should be as fresh and unprocessed as possible.
The final step is to stretch and form the mozzarella. Keep the curds in the hot liquid for a few minutes, until they become stretchy and resemble melted cheese. You can use a thermometer to check when they are ready; the internal temperature should be 135ºF. Remove the curds from the liquid, add salt, and stretch and fold the curds onto themselves, repeating until they become shiny and firm. Then, roll them into balls and quickly cool them.
The result is a stretchy, smooth, and milky mozzarella cheese that is far superior to store-bought options.
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Parmesan cheese ingredients
Parmesan cheese, or Parmigiano Reggiano, is a hard, granular Italian cheese produced from cow's milk and aged for at least 12 months. The name Parmigiano Reggiano is protected by law in Italy and the European Union, and its production and sale are controlled exclusively by the Consortium of Parmigiano Reggiano. The cheese is named after the Italian provinces of Parma and Reggio Emilia, where it is produced, along with other regions in the Emilia-Romagna area.
To make Parmesan cheese, you will need the following ingredients:
- Milk (preferably not ultra-pasteurized)
- Thermophilic culture
- Liquid rennet
- Calcium chloride
- Salt
The process of making Parmesan cheese involves heating the milk slowly to a specific temperature range (91-93°F) while maintaining a 10-20°F differential between the milk and the water bath. Once the target temperature is reached, the culture and liquid rennet are added to the milk. The mixture is then allowed to set, and the curds are cut and cooked before being pressed into a mould and aged for several months.
The long aging time of Parmesan cheese, typically a minimum of 12 months, contributes to its distinct flavour and granular texture. The final product is a hard, dry cheese with a complex, nutty flavour that is often grated and used as a topping or ingredient in various dishes, such as pasta, soups, and risottos.
Parmesan cheese has a rich history, dating back to at least the 14th century, and has been praised by notable figures like Boccaccio and Samuel Pepys. It is widely regarded as one of the most ancient and unique cheeses, with a protected designation of origin (PDO) status in the European Union.
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Romano cheese ingredients
Romano cheese is one of the world's oldest cheeses, with roots in the region surrounding Rome, likely during the time of the Etruscans. This cheese was traditionally made from sheep's milk, known as Pecorino Romano, with a higher salt content for preservation. However, Romano cheese can also be made with cow's milk, as seen in the American adaptation.
The process of making Romano cheese has remained largely unchanged for over 2000 years. The milk is typically curdled with lamb or kid rennet, although historically, wild thistle blossoms, càrtame, or fig sap were used. To make the cheese, two gallons of milk (not ultra-pasteurized) are required. This is combined with 1/2 packet of C201 thermophilic culture or 3.2 ounces of prepared Bulgarian yogurt, and an optional amount of lipase for added flavour. Additionally, 1/2 teaspoon of single-strength liquid rennet, salt, and 1/8 teaspoon of calcium chloride (if using pasteurized milk) are added.
The milk bucket must be kept warm, but not placed too close to the fire, and as soon as the curds form, they must be transferred to baskets or molds. It is crucial to immediately drain and separate the whey from the solid matter. The cheese is then aged for at least five to six months, resulting in a hard and crumbly texture.
Romano cheese is a staple in Italian cuisine and is commonly grated over pasta dishes with flavourful sauces. It has a distinct aroma, a pleasantly sharp taste, and a salty flavour. In Marie Callender's lasagna, Romano cheese is blended with ricotta, mozzarella, and Parmesan cheeses, creating the perfect combination of classic Italian flavours.
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How the cheeses are blended
The cheeses in Marie Callender's lasagna are a blend of ricotta, mozzarella, Parmesan, and Romano. This combination of classic Italian cheeses enhances the flavour and texture of the dish.
Ricotta cheese, made from whey, cream, and vinegar, provides a creamy and mild flavour that balances the stronger cheeses in the blend. It has a soft, granular texture that melts smoothly when cooked, creating a rich and creamy mouthfeel.
Mozzarella, made from pasteurized milk, adds a stretchy, stringy texture to the lasagna. Its mild and slightly salty flavour pairs well with the other cheeses, enhancing the overall taste without overwhelming the dish.
Parmesan, a hard and aged cheese, contributes a sharp and nutty flavour to the blend. It adds a complex savouriness to the lasagna, enhancing the depth of flavour. Parmesan also has a gritty texture that provides a pleasant contrast to the smoothness of the other cheeses.
Romano cheese, similar to Parmesan, is a hard and aged cheese with a strong, pungent flavour. It adds a sharp and tangy note to the blend, complementing the nuttiness of the Parmesan. Romano has a firm and slightly crumbly texture, adding a unique mouthfeel to the overall cheese combination.
The blend of these four cheeses creates a harmonious balance of flavours and textures, making the lasagna indulgent and appealing to a wide range of taste preferences. The cheeses melt and combine beautifully when cooked, creating a cohesive and satisfying dining experience.
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Frequently asked questions
Marie Callender's lasagna contains ricotta, mozzarella, Parmesan, and Romano cheeses.
Yes, the Parmesan, Romano, mozzarella, and ricotta cheeses in Marie Callender's lasagna are all made from cow's milk.
Yes, in addition to the cheeses, Marie Callender's lasagna also contains egg and egg whites.
